Start by peeling and grating the carrots. Crack the eggs into a bowl, add salt, and beat them. Finely chop the parsley and add it to the eggs, then mix in the grated carrots.

Heat a skillet with the olive oil. Pour in the mixture. Cook as you would a regular frittata. Once cooked on both sides, transfer to a plate and let cool. Spread the goat cheese over half of the frittata, fold it over, and serve.